Fall Veggie Stew
1 lb. acorn squash, cubed
2 potatoes, cubed
4 carrots, chopped into 1" lengths
4 ribs celery, chopped as above
1 c. sliced zucchini
1 c. green beans
1 c. peas
2 c. beef broth
2 tbsp. red wine (I used burgundy)
A good grinding of pepper
1 tsp. herbes de Provence (or rosemary)
1 lb. kielbasa, cut in 1/2" pieces (you could also use regular pork sausage links)
1/4 c. chopped green pepper
2 onions, quartered
2 tbsp. flour
1/2 c. warm water
Put squash, potatoes, carrots, celery, zucchini, green beans, broth, wine, pepper, herbes de Provence in crockpot. Brown sausage with peppers & onions. Add to pot. Cook on low 6-8 hours. Add peas. Whisk flour into water until smooth and add to pot. Cook on low 1 more hour. Serve with good, crusty bread like the tomato-basil bread from Lakewood's Breadsmith we found at the Farmer's Market this weekend.
2 potatoes, cubed
4 carrots, chopped into 1" lengths
4 ribs celery, chopped as above
1 c. sliced zucchini
1 c. green beans
1 c. peas
2 c. beef broth
2 tbsp. red wine (I used burgundy)
A good grinding of pepper
1 tsp. herbes de Provence (or rosemary)
1 lb. kielbasa, cut in 1/2" pieces (you could also use regular pork sausage links)
1/4 c. chopped green pepper
2 onions, quartered
2 tbsp. flour
1/2 c. warm water
Put squash, potatoes, carrots, celery, zucchini, green beans, broth, wine, pepper, herbes de Provence in crockpot. Brown sausage with peppers & onions. Add to pot. Cook on low 6-8 hours. Add peas. Whisk flour into water until smooth and add to pot. Cook on low 1 more hour. Serve with good, crusty bread like the tomato-basil bread from Lakewood's Breadsmith we found at the Farmer's Market this weekend.
Gingerbread Cake
1 c. sugar
2 tbsp. molasses
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
1/4 tsp. ginger
4 1/2 tbsp. melted butter
1 egg
2 c. flour
1 tsp. baking soda
1 c. buttermilk
Preheat oven to 400 degrees. Mix first 7 ingredients together. Beat in egg. Sift flour and soda together and add alternately with buttermilk. Butter 8" square pan. Pour batter into pan and bake 35 minutes. Cool 5 minutes before serving. Serves 9. I actually doubled this recipe and baked it in a 13x9 pan for about 7 minutes longer than this recipe calls for. This recipe comes from the fabulous Susan Branch, who included it, along with a recipe for lemon sauce that sounds delicious, in her Autumn cookbook. The recipes are wonderful, but the illustrations, watercolors by Branch, are even better. It's a delight to look at even if you don't cook.
2 tbsp. molasses
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
1/4 tsp. ginger
4 1/2 tbsp. melted butter
1 egg
2 c. flour
1 tsp. baking soda
1 c. buttermilk
Preheat oven to 400 degrees. Mix first 7 ingredients together. Beat in egg. Sift flour and soda together and add alternately with buttermilk. Butter 8" square pan. Pour batter into pan and bake 35 minutes. Cool 5 minutes before serving. Serves 9. I actually doubled this recipe and baked it in a 13x9 pan for about 7 minutes longer than this recipe calls for. This recipe comes from the fabulous Susan Branch, who included it, along with a recipe for lemon sauce that sounds delicious, in her Autumn cookbook. The recipes are wonderful, but the illustrations, watercolors by Branch, are even better. It's a delight to look at even if you don't cook.
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